A light and fluffy buttermilk lemon cornmeal cake with a zesty lemon glaze.
I love a good lemon cake. It doesn’t matter what time of year it is, it’s going to be a solid, tasty choice. I believe my love of lemon cake stems from both my Great Gran’s Lemon Poppy Seed cake (mental note: that needs to appear on the blog!) and the Starbucks lemon cake that I ate way too much of during my Undergrad degree. How could you not love something that’s sliceable, soft, tart, and sweet?!
And the best part of this whole lemon cake thing? It’s essentially the same recipe as “lemon loaf” except you stick it into a cake pan with some glaze and call it fancy. Weeknight dessert at its finest, really.
Another cool thing about this is that many of the ingredients are interchangeable. Replace buttermilk with Greek yogurt or sour cream, use less/more sugar, use olive oil (like this Olive Oil Lemon Cake) instead of grapeseed oil….it’s all good!
I highly recommend this quick little cake! Trust me, you want cornmeal in your with your lemons. It’s SO good!
- 1 1/2 cups all-purpose flour
- 1/3 cup yellow cornmeal
- 3 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1 cup buttermilk
- 3 large eggs
- 2 tsp lemon zest
- 1/2 tsp almond extract
- 1/2 cup grapeseed oil (or another light flavoured oil)
- 1 cup powdered sugar
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp lemon zest
- Preheat oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper (I traced the bottom of the pan with a pencil and cut out the paper). Spray the bottom and the sides of the pan with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In another medium bowl, whisk together the sugar, buttermilk, eggs, lemon zest and almond extract. Slowly mix the dry ingredients into the wet ingredients with a rubber spatula. Fold the grapeseed oil into the batter, making sure it’s completely incorporated.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Once you have removed the cake from the oven, run a sharp knife around the edges of the pan. Holding the cake pan on top of a wire rack, invert the cake onto the wire rack. Place another wire rack on top of the cake then invert again so the cake is now upright. Let cool completely.
- To make the glaze, whisk the powdered sugar with two tablespoons of lemon juice and zest until smooth.
- Once cake has cooled, pour the glaze on the top of the cake and serve!
Recipe adapted from my Olive Oil Lemon Cake.